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<Large homards (lobsters) are swiftly cooked in American-style sauce made from lobster shells, fumet de poison, and tomatoes. Sauces and new recipes in the styles of different countries, like Sauce Americane and Sauce Espanior, were hailed at the time. Assisted by the influence of the World Expo, ideas and ingredients from various countries came to Paris during this period, inducing an internationalization of the cuisine.>
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4 homards (lobsters)
butter, salt, pepper, cognac, white wine
BUTTER RICE
30 g butter
100 g onions
3 cups rice
3 cups water
salt and pepper
1 laurel leaf
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SAUCE AMERICANE
4 homard shells
100 g butter
150 g onions
150 g carrots
100 g celery
1 tomato
40 g tomato paste
250 cc white wine
100 cc cognac
2.5 liter fumet de poison
1 bouquet garni
some estragon
beurre maniÄ (50 g flour, 50 g butter)
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- Make butter rice.
Wash rice, drain. Boil 3 cups water. Heat butter in pan, stir-fry finely chopped onions.
Add rice, combine well with butter. Add boiling water, then add laurel leaf, salt and pepper.
Cover and place pan in 180C oven for 15-20 minutes.
- Remove heads and tails from homards. Remove sand vein.
- Make Sauce Americane:
- Chop homard heads finely.
- Heat butter in pan, and sautee homard heads well. Add onions, carrots, celery, all diced into 1 cm cubes, and stir-fry well. Dice and remove seeds from tomatos. Add tomatos and tomato paste to mixture. Scent it with cognac, dÄglacer with white wine. Add fumet de poison, bouquet garni, estragon, and simmer.
- Cream butter, and add flour to make beurre maniÄ Strain sand vein. Add to mixture. Add cognac and mix well.
- Strain b. with chinois, and thicken with beurre mani Add estragon, cognac, salt, and pepper.
- Sautee homard tails in butter. Peel shell off main trunk, raw.
- Salt and pepper 4., sautee in butter again. Flavor with cognac and white wine, stew a bit in the Sauce Americane.
- Serve butter rice on plate, with sliced and garnished 5., and pour sauce.
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